Pick up a dozen of cage-free eggs on Sunday, April 1st at our Spring Eggstravaganza at the Hastings Park Farmers Market and add a pop of colour to your spring celebrations with this week’s recipe from Just Giulia (Chef Giulia of Lombardo’s Pizzeria) for Pink Devilled Eggs! Giulia uses beets to colour these delicious canapés, perfect for a Sunday brunch. Check out Chef Giulia’s YouTube channel for this recipe and more great recipes!
Pink Devilled Eggs
by Giulia Lombardo
Yield: 12 eggs
3 beets, peeled and quartered
12 eggs, hard boiled
1/4 cup white vinegar
2 tablespoons dijon
1/4 cup mayonnaise
2 tablespoons Siracha
3 sprigs chives chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika to garnish
- Peel and quarter the beets, add the beets to a pot of cold water. Transfer the pot to the stove and simmer on low heat for 20 minutes. Remove from the stove and let cool. Add the white vinegar once the liquid is cooled.
- To peel the shell off the hard boiled eggs, tap the egg on a cutting board to crack the shell, be sure to tap the top and bottom of the egg. Then place the eggs under running cold water and gently peel the shell away.
- Add the peeled eggs into the beet juice, refrigerate for minimum 2-3 hours.
- Remove the eggs from the beet juice and slice in half lengthwise.
- Using a spoon scoop out the yolks from the centre of the whites into a bowl.
- In a mixing bowl combine the yolks, mayonnaise, dijon, Siracha and chopped chives, season with salt and pepper.
- Transfer the yolk mixture into a pipping bag fitted with a star tip, pipe the filling into each egg half
- Garnish with a piece of chive and a sprinkle of paprika.
We’re hosting an egg-stra special market on Sunday, April 1st at Hastings Park! Meet a chicken, learn about egg-laying hens and dye eggs naturally.
- Egg Display: Learn about the breeds of hens that lay brown, white, spotted and blue eggs
- Egg Recipes: Try out a new egg recipe with local, cage free eggs found at Hastings Park! We’ll have a variety of recipes including onion frittata, Mediterranean egg salad and soft scrambled eggs with ricotta
- Natural Egg Dyeing: Dye eggs with beet, turmeric & purple cabbage
- Live Chickens: Meet the egg-laying hens from Rockweld Farms, an SPCA Certified Farm
Spread the Word!
- Tag #eggstravagana @vanmarkets on Instagram and Twitter
UPDATE: Unfortunately we will no longer have any bunnies at the event due to a viral outbreak affecting B.C. rabbits. For more details, please click HERE.
With spring just around the corner, we’re starting to see fresh greens return to the Winter Markets in the form of kale, chard, sorrel, watercress, and nettle. This week’s recipe from Just Giulia (Chef Giulia of Lombardo’s Pizzeria) for Super Greens Pasta with Crispy Mushrooms, incorporates pan fried mushrooms with dinosaur kale, red chard and leeks for a satisfying pasta dish that cooks up in minutes. Perfect for breaking out of that late winter squash and root vegetable routine we’re all stuck in at the moment…
Super Greens Pasta with Crispy Mushrooms
by Giulia Lombardo
500 grams semolina spaghetti pasta
5 leaves dinosaur kale, sliced thin
5 leaves red chard, sliced thin
1/2 leak, chopped
1 shallot, sliced
5 mushrooms, sliced thin
1/2 cup parmesan cheese, grated
2 tablespoons olive oil
1/2 tablespoon salt
1/2 teaspoon black pepper
- Bring a large pot of salted water to the boil, add the pasta and cook for 18-20 minutes.
- In a large saute pan on medium to high heat, add one tablespoon of olive oil, place the sliced mushrooms in the pan aarrange in a single layer. Season with salt and pepper. Do not over crowd the pan as that will make the mushrooms soggy. Cook about 1-2 minutes a side until golden and crispy, remove from pan and set aside.
- In the same pan on medium heat add anther tablespoon of olive oil and add the leaks, shallots, kale and chard. Season with salt and pepper and saute 5-8 minutes until the greens have wilted and the leaks and kale have become translucent.
- Once the pasta is ready strain and toss with the hot greens.
- Add the butter and parmesan, toss to combine.
- Top with the crispy mushrooms and enjoy!
Make sure to check out Chef Giulia’s YouTube channel for more delicious, seasonal recipes!
Jeri and Deb are longtime, dedicated fans of our Sunday winter market at Hastings Park. They shop weekly at the market and spread their love amongst a variety of farms and producers – find out their top picks from their market below in our Q & A!
Hastings Park Winter Market takes place every Sunday, 10am-2pm until April 29 at the PNE. More info on the Hastings Park page.
Chef Haley Parrent of Vega is passionate about fresh, local food, which inspired her to initiate a bi-weekly delivery of the VFM Direct Fresh Box for Vega employees.
Health-conscious Vega staff look forward to their box of fresh greens, fruits, and vegetables assembled for them every other week from local producers like Taves Family Farms, Tsawwassen Farm School, and Earth Apple Organic Farm.
All of the fresh, seasonal produce helps keep healthy workplace eating habits on track, and creates opportunities for sharing great recipes like this one below for Chef Haley’s Wild Mushroom Miso Noodle Bowl.
Looking for a convenient way to bring healthy, local food to your workplace? The Fresh Box is available direct to your office for group delivery on a weekly, bi-weekly, or monthly basis, and contains 5-7 fresh, seasonal items sourced from multiple VFM farmers. Check out the Fresh Box page for more details on how to order!
Wild Mushroom Miso Noodle Bowl
by Haley Parrent, CNP
½ large celeriac bulb
½ head cauliflower
2 cups assorted mushrooms
1 head kale
4 cups water
1 tbsp olive oil + 1 tsp (or sub 1 tsp for grass-fed butter if not vegan)
2 portions ramen-style noodles (I love Lotus Foods rice varieties)
2 cloves garlic, minced
2-3 tbsp white miso paste (to taste)
1 tsp sesame oil
1 tbsp tamari
1 tbsp black sesame seeds (garnish)
2 sheets toasted nori, cut into strips (garnish)
Hot sauce, chilli oil or chilli flakes (optional)
1. Preheat oven to 420 degrees.
2. Chop the celeriac into small cubes, and cauliflower into small bite sized pieces and toss with olive oil. Roast in the oven for 30 minutes, or until browned around the edges.
3. Cook your noodles according to instructions.
4. Bring 4 cups water to a boil and add in miso paste. Stir with a fork or a whisk to dissolve the paste. Add in sesame oil, and hot sauce, chilli oil or chilli flakes if using them.
5. Heat 1 tsp olive oil or butter in a frying pan, add in minced garlic until it is fragrant. Add in loosely chopped mushrooms and sautee, stirring well until they are soft. Add your chopped kale and the tamari and cook until all the liquid is absorbed and set aside.
6. Time to build your bowl. Divide your noodles into two large bowls, then top with your celeriac cubes, sautéed mushrooms and kale, nori strips, sesame seeds and any other desired toppings, such as sweet corn, kimchi, or scallions.